Gourmet Today

Gourmet Challenge on TVM Thursdays @630pm & Gourmet Magazine - bringing all your culinary fantasies to life

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Did you get your hands on your copy of Gourmet Today on #Sunday? If not, no worries, here's an online copy: https://t.co/hA0x5CO2ks

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It's been a BIG week for Gourmet Today, with the premiere of the new season of Gourmet Challenge and the 56th edition of the magazine, published yesterday! We're celebrating our 10th anniversary so get your hands on a copy NOW 😍

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COMPETITION ALERT! We're so excited about the release of #GourmetChallenge, we're offering a free meal (for 2) at Root 81, thanks to Gourmet Today and The Definitive(ly) Good Guide Co 😍 click the link to take part:

https://t.co/fZOJWYftCe

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Can you mention any we've missed? 🤩 https://t.co/4Gat9zqBGQ

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Enjoy a popular Caribbean dish with Debbie's appetising recipe for a vegetable potato and chickpea curry served with fried flat breads known as roti https://t.co/nTfxNAC0d8

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It's food... but for your pets too! 😍
What more could you possibly want? https://t.co/j8Dy9YV8SW

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These mini pancake skewers are the perfect morning breakfast or addition to a brunch buffet 😍 https://t.co/JB1QWFH5XI

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Turn a can of tuna into an awesome meal... follow Tony's Foods step-by-step method to make this delicious pie. Let us know how it goes 😋 https://t.co/Ibvc02LoQf

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Try Robert's easy vegetarian recipe... marrows stuffed with kidney beans, broad beans and chickpeas🥒 https://t.co/pjXpUZPDSW

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Want to enjoy your meal with a view? Look no further than these 5 restaurants 😎 https://t.co/YBqj35bl5g

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Here Keith pairs sea bass with a celebration of microgreens

Besides their beauty and delicious factors, they are chock-a-block with vitamins, minerals and... https://t.co/9xOrBr70f1

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Vegan? Make your own 'ricotta' cheese from cashews and tofu... the perfect creamy filling with broad beans and olives.

Thanks you Marrow 🥰 https://t.co/zenD20BmNi

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The much-anticipated outdoor gin and rum will open its doors on the 1st of May 😍

The bar joins a selection of other restaurants at Urban Valley Resort, and its food and drinks menus don’t disappoint https://t.co/xWq7GIIWJO

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The super duo from Marrow contribute to the latest issue of Gourmet Today magazine with this load of moist strawberry banana bread... talk about taking banana bread to a whole other level 😍🍌🍓 https://t.co/sgrKLAHbdp

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Where ingredients are concerned, L'Artiglio Ristorante main focus has and remains to be fresh, local and as much as possible, sustainable https://t.co/IKjjX6zAP2

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Did you catch last week's episode?
First up: our Gourmet chefs Robert and Kurt go
vegetarian with their stuffed marrows dish, with a side salad, featuring all the good stuff. Next up: Kurt and Keith test out their micro greens with a fish dish 🌻🍀🍂🍃 https://t.co/fU3fHjCRR9

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😍 https://t.co/yJHJpg6Qly

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You can really never go wrong with a classic, especially when it's dressed up as a sheep. 🐑

Jacqui's super-delicious cake is perfect for Easter, and really anytime you're craving marshmallows 🍡 https://t.co/lBX6fJP06v

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Marking the end of Lent with this recipe of Malta's traditional Lenten biscuits 🐵 https://t.co/QrATOQBSbL

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On the Good Friday menu 💯 😋 https://t.co/Njckid2L5M